How to make Dosa (Crispy Dosa Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fermented rice and lentil crepes made from scratch dosa batter. Served hot off the griddle, these thin, golden crepes are traditionally eaten for breakfast and require fermented batter preparation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1/2 cup Urad Dal (dehusked split or whole urad dal gota)
- 1 1/2 cup Dosa Rice (or combination of dosa rice + sona masoori rice, idli rice works too (see notes))
- 1 tablespoon Split Chickpeas (Chana dal)
- 1 tablespoon Toor Dal (Split pigeon peas)
- 1/2 teaspoon Fenugreek seeds (Methi dana)
- 1/4 cup Poha (Flattened rice) (soak for 20 minutes before grinding)
- 1 teaspoon Non-iodized Salt (rock salt (sendha namak))
- 7 tablespoon Ghee or Oil (to cook dosa (half tablespoon for each dosa))
At a glance
PER SERVING · TIME 900M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 164mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 21mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.